Salsa

A week or so ago, I was given some home-grown tomatoes.  And kind of a lot of them.  First, I fell in love.  Second, I decided that I HAD to make salsa.  Soon after, I realized that many salsa recipes call for canned tomatoes.  This was slightly depressing.  Because I was so excited to turn this huge bag of tomatoes into a delicious salsa.  It was hard to get this salsa idea out of my head, but I eventually did.  I ended up making a bruschetta topping and other things.

Now that my gift tomatoes are gone, I went back to the salsa idea.  I looked up several recipes and realized there are about a million different versions of the kind of salsa I was trying to make.  So, I just made up my own version.  And let me tell you, it was delicious.  And so ridiculously easy.  

I love fresh salsa, like this.   Lime and cilantro.  Mmmmmmmmmmmmmmm.

I may have already told you about my aversion to raw jalapeno.  I just like to say the word aversion because that is what the food judges always say.  But, I love jalapeno spice and flavor, but hate biting into a chunk of raw jalapeno in salsas.  Am I the only one?!?  

This salsa is all blended up and so I like the raw jalapeno flavor.  In fact, I love it.  

Last thing, this salsa tastes best cold.  All the way cold.  It is hard to wait, but I would recommend putting it in the fridge for a few hours before eating it.  

Salsa

1 28-ounce canned whole tomatoes

3 plum tomatoes, roughly chopped

1/4 of an onion, roughly chopped

2 peppers (I used 1 Serrano and 1 jalapeno), seeded and finely chopped

2 limes (juice)

1 handful of cilantro, chopped

pinch of sugar

salt

Throw everything in the food processor and pulse until it reaches desired consistency.

(Servings: lots, Prep time: 20 min., Difficulty: Easy)

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